Tomato – pepper – jam

Ingredients for 1 servings:

• 500 g tomato(s) – flesh without skin and seeds
• 250 g gelling sugar, 2 : 1
• 1 pepper, red, possibly 2
• 1 piece(s) ginger, approx. 2 cm
• 1 garlic clove(s)
• 2 tsp sea salt
• ½ lemon(s), juice
• possibly chili flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty, fiery, goes well with cheese and cold meat

Puree half of the tomatoes and dice the rest. Mix the pureed tomatoes with the gelling sugar. Deseed and finely chop the chili peppers to your desired spiciness. Peel the ginger and garlic clove and press them through a garlic press. Add everything to the tomato and sugar mixture along with the lemon juice and salt. Bring to a boil and simmer for at least four minutes. Skim the foam, if necessary. At this point, you can spice up the jam with chili flakes. Add the diced tomatoes and bring back to a brief boil. Test for setting; simmer for a little longer if necessary. Pour into prepared small twist-off jars and turn upside down to cool. Tip: If the tomatoes are fully ripe and very soft, you can skip the dicing and puree everything, as the cubes will disintegrate during cooking anyway.